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Peanut butter and jam hand pies

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  • Prep Time25 mins
  • Total Time2 hrs 40 mins
*PLUS Serves: 10
Peanut butter and jam hand pies
Chatelaine Triple Tested

A simple filling with a gooey peanut butter glaze is the perfect afternoon treat.

Ingredients

  • 3 cups all-purpose flour

  • 4 tsp brown sugar

  • 1/2 tsp salt

  • 1 1/2 cups cold unsalted butter, cut into 1/2-in. cubes

  • 3 eggs, separated

  • 1/3 cup milk

Filling

  • 60 raspberries

Glaze

  • 1/2 cup icing sugar

  • 2 tbsp natural peanut butter

  • 2 tbsp water

Instructions

  • WHIRL flour with sugar and salt in a food processor until combined. Add butter and pulse until coarse crumbs form. Whisk egg yolks with milk in a small bowl. While pulsing, gradually add egg mixture through the spout. Pulse until dough starts to come together. Divide dough into 2 portions. Flatten each into a small rectangle, then cover with plastic wrap. Refrigerate until firm, about 1 hour.

  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment.

  • REMOVE dough from refrigerator. On a lightly floured surface, roll one portion of dough into a 9x17-in. rectangle, then trim edges to make an 8x15-in. rectangle. Cut in half lengthwise, then cut each long piece into 5 3×4-in. rectangles. You should have a total of 10 pastry rectangles. Arrange pastry on prepared sheet, 1 in. apart. Repeat with remaining portion of dough, making 10 more pastry rectangles.

  • FILL each pastry with 6 raspberries, leaving a 1/2-cm border. Whisk egg whites in a small bowl. Brush edges of pastry with egg white. Place another pastry piece over filling. Crimp edges with the tines of a fork to seal. Poke several holes in top of each tart.

  • BAKE in top and bottom thirds of oven, switching halfway through, until puffed up and golden brown, 25 to 30 min. Transfer to a wire rack to cool, 20 min. Stir icing sugar with natural peanut butter and water until smooth. Drizzle over baked pastries. Let stand until glaze is firm, 5 min. Tarts will keep well at room temperature in a covered container up to 2 days. Reheat in a 250F oven for 10 min, if desired.

Kitchen Tip: Dough can be made ahead and refrigerated up to a week. Take out of refrigerator and leave on counter for 1 hour before rolling.

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